Make the fig balsamic vinaigrette: In a small bowl or jar, whisk together 0.3 cups extra virgin olive oil, 3 tablespoons balsamic vinegar, 1 tablespoons fig preserves, juice from 1 lemon, juiced, 2 tablespoons fresh basil, chopped, 1 tablespoons fresh thyme, chopped, and 2 garlic cloves, grated until fully combined and slightly thickened. Taste and adjust — more lemon for brightness, more fig preserves for sweetness.

Toast the ciabatta: Place both halves of 1 ciabatta loaf, halved lengthwise cut-side up under the broiler for 2 to 3 minutes

until lightly golden and crisp. Watch closely — ciabatta toasts fast. Remove and drizzle the vinaigrette generously over both cut sides.

Layer the meats: On the bottom half of the ciabatta, lay 4 ounces prosciutto (thinly sliced) first, followed by 4 ounces spicy salami (thinly sliced), then 4 ounces Spanish chorizo, cured & sliced in generous overlapping layers. Cover the bread fully — do not be light with the portions.

Add the Brie: Layer sliced 8 ounces Brie cheese wheel, sliced directly over the cured meats, covering as completely as possible so every bite gets that creamy, buttery cheese.

Add toppings: Scatter 0.5 cups pitted mixed olives, chopped evenly over the Brie. Lay sliced 2 roasted red bell peppers, sliced (jarred or homemade) over the olives. Top with a full generous handful of 2 cups baby arugula for a peppery, fresh bite.

Finish, slice & serve: Drizzle remaining fig balsamic vinaigrette over the arugula and toppings. Press the top half of the ciabatta down firmly, slice into 4 individual portions, and serve immediately.